September 30, 2010

Chicken with Sun-Dried Tomatoes and Goat Cheese

I posted a recipe for slow-roasted tomatoes not too long ago. I was supposed to wait to use them after the tomato season was over, but I couldn't help myself. I used the slow-roasted tomatoes in place of the sun-dried tomatoes specified in the recipe. And they were excellent! I love the concentrated, rich flavor of dried tomatoes.

A trick I learned from this chicken recipe is to slice chicken breasts in half to make two thinner breasts. Cutting the chicken this way increases surface area, which means faster cooking times and more flavor. Then to feed my husband and I, we only need one breast per meal, as I think a half breast is a good portion.

Of course, if you don't have a grill or don't want to grill, you can always saute the chicken in a skillet (cast-iron is a fabulous substitute for a grill) on the stovetop or put the chicken under the broiler.

Chicken with Sun-Dried Tomatoes and Goat Cheese
adapted from keen5 on Food